Clean Eating Burrito Bowl


Burrito Bowl2I have an obsession with what I call “burrito bars.”  Places like Subway, but only they serve burritos!  Like Chipotle, Moe’s, Bluecoast Burrito, Flying Burrito…and I love to make my own burrito bowl at home (and it is healthier)!  You can add anything to this your heart desires, and I would’ve been much happier if we had some avocados on hand to add to the mix…but we didn’t.

Clean Eating Burrito Bowl

Chicken

5 pieces chicken tenderloins, cubed (or 2 chicken breasts)
1 can diced chiles
Ground cumin
Crushed red pepper
Garlic powder
Onion powder
2 cloves of garlic, minced
EVOO

Add ons (any combination of any of these, or all)
Clean Eating Spanish Rice
Black Beans
LettuceTomatoes
Onion
Avocado
Olives
Salsa

1. Follow instructions on how to make Clean Eating Spanish Rice.
2. In a medium sized bowl, combine the diced chiles, garlic powder, onion powder, cumin, and crushed red peppers.  Mix together.  After cubing the chicken, add the chicken into the bowl and mix until the seasoned mixture covers the chicken.
3. Over medium high heat, add the EVOO and garlic and allow to saute for about 30 seconds.
4. Add the chicken and cook until no longer pink.
5. Add the rice, beans, vegetables, and chicken to a bowl.  ENJOY!

Burrito BowlOur burrito bowl this time had Spanish Rice, chicken, black beans, lettuce, cheese, tomato, onion, and salsa!

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Clean Eating Spanish Rice


It has been far too long since I’ve posted, and I could give you a long list of excuses as to why I’ve been missing in action but I won’t.  Last night, I made some Clean Eating Spanish Rice and thought it was too good not to share, so without further ado, salivate over this recipe.

Clean Eating Spanish RiceMexican Rice

1 and 1/2 cups brown rice (not instant)
1 can tomato sauce
1/2 onion, diced
2 garlic cloves, minced
1 chicken bouillon cube (or 1 and 1/2 cups of chicken broth)
EVOO
Garlic powder
Onion powder
1 can diced tomatoes, undrained (if needed)

1. Saute the diced onions, and minced garlic cloves in the EVOO over medium heat until the onion becomes translucent.
2. Once onion is translucent, add in the rice and saute for about 30 seconds.
3. Add in 1 and 1/2 cups of water and bouillon cube (or broth) and the tomato sauce.  Bring to boil.
4. Season with garlic and onion powder, turn down to a simmer and cover and cook for about 20 minutes.
5. If after about 20 minutes, all of the juices are gone and the rice is still not cooked all the way, add in the can of diced tomatoes (or you can add this in just to add some tomato chunks, which is really delicious).
6. Allow to cook on low, covered, until the rice is completely cooked through.  If you need to add more water, or more broth, do so.

Pizzadillas


Open Face PizzadillaI got this idea from Pinterest, of course!  My schedule is completely wacko this semester, and I’m taking advantage of any quick meal that I can make.  Yesterday, I wasn’t really hungry and the fiancee was, so I made something that he declared “tastes just like a pizza but in a tortilla!”  He was so amazed that these were so goods, and they are actually easy enough that he could make them (he ate 4).  And, if you’ve got little ones, I’m sure they would love these!

Pizzadillas

Ingredients

Whole-wheat tortillas (or regular)
Pepperoni
Half-skim Shredded Mozzarella Cheese (or any good melting cheese)741876DD-C417-4F17-B9B5-2D9AEFFB6A64-1907-0000009886257333
Italian Seasoning
Tomato sauce (or marinara)
Butter

1. Preheat a shallow pan over medium heat.
2. Spread butter on one side of the tortilla, just like you would do a piece of toast.
3. Place the buttered side down in the heated pan, and add cheese, pepperoni, sauce, and Italian Seasoning to one side.
4. Fold the other side up, to look like a quesadilla.  Cook until one side browns, and then flip.  Cook until that side browns.

You could just dip these in a tomato sauce, instead of putting it inside…it does make it quite messy.  But delicious nonetheless.  I think next time, I will just dip it in the tomato sauce.

Garlic Italian Roasted Potatoes


iPhone 246I always tend to have too many potatoes, and need to find a way to hurry up and use them all before they sprout eyeballs.  This recipe is my go-to recipe when wanting to clean out my potato stock, because it is not only delicious but pretty much goes with anything.  I love eating mine just plain, my fiancee likes to eat them with ketchup, and my dad likes to eat it with salsa.  Whichever way you choose to enjoy this dish, it is always yummy.  I hope everyone enjoys this recipe as much as I do!

Garlic Italian Roasted Potatoes

Ingredients

2 large potatoes, or 4 small potatoes (or however many you want to use), chunked
1 onion, chunked
EVOO
4 cloves garlic, minced
Italian Seasoning
Season Salt
Non-stick cooking spray

1. Preheat oven to 400 degrees.
2. In a shallow cooking dish, spray bottom with non-stick cooking spray.
3. Combine chunked onion and potatoes and drizzle with EVOO.
4. Cover the potatoes evenly with minced garlic, and seasoning.
5. Use a spoon to mix the potatoes together to make sure that they are all evenly seasoned.
6. Cook in oven for about 40 minutes, stirring half way through.  When a fork can easily pierce the potato, it is ready.

Bok Choy #2


iPhone 250

 

I hope everyone enjoyed my short brief explanation of bok choy the other day.  I’ve got another recipe for you to try out!  This one tastes very “vegetable-y”…that’s the only way I know how to explain it.  But, I found it very tastey!

Roasted Bok Choy

8 Bok Choy Pieces, ends trimmed
EVOO
Italian Seasoning
Lemon Juice
Garlic Salt
No-stick cooking spray

1. Preheat oven to 400 degrees.
2. Spray a cookie sheet with non stick cooking spray.
3. Lay out the pieces of bok choy and drizzle with EVOO.  Use a kitchen brush to evenly spread the bok choy with the EVOO on BOTH sides.
4. On one side, season with the Italian seasoning and garlic salt.  Repeat on opposite side.
5. Before placing in oven, use the juice of one lemon on top of the bok choy.

iPhone 243

Before cooking

6. Allow to cook for about 6 minutes, until the greens of the bok choy are wilted.

After cooking

After cooking

Let’s talk Bok Choy


bok choy 2I can almost guarantee that 95% of grocery shoppers walk by the fresh produce isle look at bok choy and think “now what in the world is that?” and keep on walking.  No worries my friends, I’ve come here to enlighten you on bok choy and all of its awesomness.  So, next time you are walking with your friend down the isle at the grocery store and they say “what in the world is that,” you can use your totally awesome new knowledge to school them on bok choy.  Don’t worry, you don’t have to thank me – just be eternally grateful that you stumbled upon this blog post.

Bok choy is a white cabbage, mainly used in Chinese dishes (soups, stir-fries and appetizers).  Many refer to it as the Chinese cabbage or white cabbage, because it is just that…a cabbage plant, white of color, and is used in many Chinese dishes.  The bottom part of the cabbage resembles celery, and the leaves look similar to Romaine lettuce.  They say it has a mildly spicy flavor, but I don’t know if I believe them.  It is full of vitamins A and C and when you are looking to buy some, you should look for one that is evenly colored, crisp leaves, and no soft baby-bok-choyspots (little brown spots on the leaves).  It has a high water content, so it will turn limp really quickly – so, most of the time it is best to add it in at the end.

If you ever wondered what that zesty crunch and flavor is in Chinese dishes (usually cut in long strings), it is non other that bok choy!  My favorite way to cook it is with celery, cut into long strings to mimic the looks of noodles and make a Chinese noodle dish!

You can go here and here to learn more about bok choy.

Now that we are done with all that bok choy info mumbo jumbo, here is a bok choy recipe!  This is so deliciously good, and you might not even realize that you are eating it in the comfort of your home – you might envision yourself in your favorite Chinese restaurant!

Velvet Chicken with Bok ChoyChinese2

Adapted from Eatingwell.com

Ingredients

2 chicken breasts, cut into thick bite size slices
1 egg white, lightly beaten
1 tablespoon plus 1/2 teaspoon cornstarch, divided
2 teaspoons plus 2 tablespoons, rice wine vinegar
1/3 cup chicken broth
2 tablespoons soy sauce
6 scallions, chopped
1 tablespoon finely chopped fresh ginger
4 cups trimmed and halved bok choy
Salt
Crushed red pepper
Water
EVOO
Rice

1. Cook rice according to directions.
2. Combine egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine vinegar, and 1/4 teaspoon salt in a medium bowl.  Stir until cornstarch is totally dissolved and no clumps are visible.  Add in the chicken, and mix until the chicken is covered.  Marinate in the fridge, uncovered, for about 30 minutes (your whole meal won’t be ruined if it isn’t that long).
3. Meanwhile, combine broth, soy sauce, 1/2 teaspoon cornstarch, and 2 tablespoons rice wine vinegar in a small bowl.
4. Bring water to a boil in a saucepan (about halfway filled with water).  Add 1 tablespoon oil and one the water is boiling, turn the heat to medium-low.  Carefully add in the chicken and gently stir so it doesn’t clump together.  Cook until the chicken is cooked through, but be careful because if you cook it too long it will become chewy.
4. Once the chicken is cooked, drain the chicken in a colander.
5. Heat a pan (or wok) on medium heat and add some EVOO.  Then add the scallions, ginger, and crushed red pepper and stir fry for about 20 seconds.  Add bok choy and salt and stir fry until it is almost crisp-tender (1 to 2 minutes).  Add the chicken and the sauce that we created earlier with broth and soy sauce (make sure to stir it up before you put it in, so it isn’t clumpy).  Cook another 2 to 3 minutes.
5. Serve on top of rice and enjoy!

Chinese1

— Hopefully you’ve enjoyed my blog post, if you have, feel free to pin this recipe and share with your friends.  Also, don’t be afraid to leave a comment – I love hearing from my readers! —

Cheese sauce without the Velveeta


VelveetaThis might not be foreign to some, but it is very foreign around these parts.  Velveeta is used for everything around here – cheese sauce, cheese dip, cheese burgers, cheese soup – if it has cheese in it, they put Velveeta in it.  One of my fiancee’s favorite dishes Steameris steamed vegetables, mashed potatoes, polska kielbasa all covered in Velveeta cheese sauce.  Well, as a matter of fact, Velveeta is kind of expensive.  Even the fake Velveeta is kind of expensive, and I really wanted to eat this dish (and I got a cool new steamer for Christmas, and I wanted to try it out). So, I found a way to use the shredded cheese I have in my fridge to make a cheese sauce.  The fiancee decided it isn’t as good as Velveeta cheese sauce, but it will do.

Cheese sauce2

Cheese Sauce without Velveeta

Ingredients

2 tablespoons butter
1/4 cup milk
1 cup shredded cheese (I used fiesta blend)

1. Melt the butter on low.  Don’t turn it up high, because that’s when cheese starts to burn (not melt).
2. Once the butter is COMPLETELY melted, add in 1/4 cup of milk.  Turn to medium heat, and bring to a boil.
3. Once the mixture has begun to boil, turn back down to low and slowly add in the cheese.  Stir constantly, until there are no longer clumps.

Serve on top of whatever your little heart desires. 🙂

Sorry the picture might make your mouth water because it looks so delicious, and I didn’t exactly explain how to make that dish.  But, cheese sauce just doesn’t look very exciting in a pan.  The dish is really easy, just some steamed vegetables, polska kielbasa cooked in some boiling water, and mashed potatoes.